Homemade Flower Bread
Submitted by stelladias77
Homemade flower bread shapes a soft enriched dough into a pretty twisted flower: strips bundled, twisted, and tucked, then egg-washed to a glossy gold. A showy, soft-crumbed bread for jam or butter.
YIELD
2 servingsPREP
80 minCOOK
20 minREADY
105 minBread doesn’t have to be plain to be easy. This flower bread takes a simple soft yeast dough and turns it into something worth showing off, all through a clever bit of shaping.
You start with a basic enriched dough, just flour, yeast, sugar, salt, water, butter, and egg, kneaded until smooth and left to double.
Then comes the fun part. Roll the dough out, cut it into half-inch strips, gather six together, and twist the bundle from both ends in opposite directions. Tuck one end under the other and the strips spiral into a flower-like knot.
A second rest keeps the shape soft and puffy, and a brush of beaten egg before baking turns the surface deep golden and shiny.
The crumb stays tender and slightly sweet, ready for a smear of jam or butter while still warm.
Kitchen Tips
- Knead the full 10 to 15 minutes; well-developed dough twists without snapping.
- Cut the strips evenly so the flower bakes into a balanced shape.
- Twist firmly but don’t overstretch, or the strands tear apart.
- Brush the egg wash right to the edges for an even, glossy finish.
Variations
- Scatter sesame or poppy seeds over the egg wash before baking.
- Add a little extra sugar and a cinnamon swirl for a sweet version.
- Tuck a small piece of cheese or chocolate into the center before the second rise.
Ingredients
Directions
In mixing bowl combine flour, sugar, yeast, and salt, and mix on low speed for one minute.
Add water and ½ egg mix on low speed for one minute.
Add in the butter and kneed until smooth and elastic, about 10 to 15 minutes at medium speed.
Cover dough with towel and let it rise in a warm place until volume doubles in size.[about 35 minutes]
Take the dough out of the bowl and roll it into a large rectangle 7×7 inch and ¼ inch thick in size, using a rolling pin and more flour for dusting.
Using a very sharp knife, cut dough into ½ inch thick strips.
Now take 6 strips[hold them bunch] and twist both ends in the opposite direction.
After that tuck one end under the other end and place on a greased baking tray.
Now cover the flower bread with a tea towel and allow to relax about 30 minutes. After 30 minutes beat the remaining ½ egg and brush over the bread.
Bake at 200C degree for 20 minutes.
Serve with jam or butter. see my website www. stellarecipe. webs. com www. recipesrilanka. blogspot. com
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